Pavlova Muffins

Ingredients

• 250 g Egg whites
• 250 g Sugar (For the Swiss meringue)
• 250 g Powdered sugar (Fold in gently)
• 25 g Cornstarch (For the meringue)
• 250 g Milk (For the pastry cream)
• 1 tsp Vanilla extract (For the pastry cream)
• 65 g Sugar (Add half to the milk and the remainder to the egg yolk mixture)
• 3 Egg yolks (For the pastry cream)
• 20 g Cornstarch (For the pastry cream)
• Whipped cream (For decoration; quantity not specified)
• Red berries (For decoration; quantity not specified)
• Berry reduction sauce (A small amount for decoration; no reduction recipe provided)
• 18 Parchment paper tulip cases (Bake the meringue in them to make it easier to eat and remove)

Steps

1. 1

   Prepare 18 parchment paper tulip cases and arrange them for baking. The author recommends using these specific cases so the finished meringue cups are easier to separate while eating.

2. 2

   For the Swiss meringue, place 250 g egg whites and 250 g sugar over a bain-marie. Heat until the sugar crystals dissolve; test by touch with a finger—the sugar should no longer be detectable.

3. 3

   Transfer the egg white and sugar mixture to a mixer bowl and whip for approximately 10 minutes, until the meringue is very thick and stable.

4. 4

   Gently fold in 250 g powdered sugar and 25 g cornstarch, taking care not to overmix.

5. 5

   Distribute the meringue among the prepared parchment paper tulip cases.

6. 6

   Bake the meringue cups at 125 °C for 3 hours. If using a gas oven, set it to the lowest heat; if necessary, place a spatula in the door so it remains slightly ajar and the heat is less intense.

7. 7

   For the pastry cream, bring the milk to a boil with half of the sugar—approximately 32.5 g of the total 65 g.

8. 8

   In a separate bowl, combine the remaining sugar, egg yolks, vanilla extract, and 20 g cornstarch.

9. 9

   When the milk comes to a boil, pour it into the egg yolk mixture while stirring.

10. 10

    Return the mixture to low heat and cook until it comes back to a boil; once boiling, cook for 1 more minute.

11. 11

    Fill the cooled meringue cups with the pastry cream.

12. 12

    Decorate the muffins with whipped cream, red berries, and a small amount of berry reduction.

Notes

After filling, the muffins remain crisp for approximately 12 hours. The quantities of whipped cream, berries, and reduction are not specified in the source. The method for preparing the berry reduction is also not provided.

Nutrition per serving

• dessert
• baking
• meringue
• Pavlova
• individual dessert
• festive
• crisp